Best 2 Eggless Zucchini Lasagna Recipes

Indulge in a guilt-free culinary symphony with our specially curated collection of eggless zucchini lasagna recipes. Perfect for vegans, vegetarians, and those with egg allergies, these innovative lasagna variations offer a symphony of flavors and textures that will tantalize your taste buds. From classic lasagna to unique zucchini roll-ups, each recipe caters to diverse preferences and dietary restrictions. Get ready to embark on a culinary adventure that celebrates the versatility of zucchini and the endless possibilities of plant-based cooking.

Here are our top 2 tried and tested recipes!

EGGLESS ZUCCHINI LASAGNA

Eggless Zucchini Lasagna image

Eggless version of zucchini lasagna.

Provided by Chelsea S

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

3 large zucchini, trimmed and cut lengthwise into long strips
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tablespoon Italian herb seasoning
3 cups tomato sauce
¼ cup grated Parmesan cheese, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 45.5 g, Cholesterol 22 mg, Fat 16.3 g, Fiber 7.7 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1802.2 mg, Sugar 15.2 g

MEATLESS ZUCCHINI LASAGNA

Meatless Zucchini Lasagna image

This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

6 lasagna noodles
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cups water
2 cans (6 ounces each) tomato paste
2-1/2 teaspoons each dried thyme, basil and oregano
3/4 teaspoon salt
3 medium zucchini, thinly sliced
1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers., Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

Tips:

Use a variety of vegetables: Zucchini is the main vegetable in this recipe, but you can also add other vegetables like bell peppers, mushrooms, spinach, or carrots to make it more nutritious and colorful.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
Use a good quality lasagna noodle: The noodles are an important part of this dish, so make sure you use a good quality noodle that will hold its shape and not fall apart when cooked.
Layer the lasagna properly: The order of the layers is important in this recipe. Make sure you start with a layer of sauce, then noodles, then vegetables, then cheese, and so on.
Bake the lasagna until it is bubbly and golden brown: This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.

Conclusion:

This Eggless Zucchini Lasagna is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its combination of zucchini, vegetables, cheese, and sauce, this lasagna is a surefire hit with the whole family. So next time you're looking for a quick and easy vegetarian meal, give this Eggless Zucchini Lasagna a try!